KosherEye.com

In Panama, this ceviche is made from corvina - a white, firm fleshed saltwater fish that Darna Chef, Ayalet, said can be replaced with grouper, seabass, halibut, or red snapper. Not finding any of these today, I chose talapia. Ayelet gave me the recipe as she makes it in her restaurants – in batches big enough for 10 with 5 pounds of fish and 20 limes (about 1 L of lime juice). She explained that Panamanian ceviche differs from other South American ceviches in using more onion. I’ve adapted the recipe to serve 2-3 with a little extra poblano heat and replacing the celery with jicama.

Dice fish into 1/2-inch cubes and place in a glass on other non-reactive bowl. Add the lime juice and salt and mix. Chop the onion very fine and add to the fish. Wear gloves to chop the pepper very fine. Gently toss with fish and refrigerate for 3-4 hours before serving.

The fish is ready when it firms up and turns opaque white.

Dice jicama into 1/4-inch cubes and soak in a little bit of lime juice and salt. Refrigerate.